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Cream Cheese Frosting


1 C S'WEEET! Sweetener Blend (140g)

1/3 cup softened Cream Cheese (80g)

1/2 stick Salted Butter (56g)

2 T Cream (30g)

*1/2-1 tsp Vanilla Extract

*1/2-1 t Almond Extract

*Use just coconut extract for coconut cake


1. In a medium-size microwave safe bowl, soften the cream cheese and butter until just warm to

the touch.

2. Transfer to the bowl of your stand mixer and use the whisk attachment to whisk in the milk/cream,

and extracts until combined.

3. Add half of the S'WEEET! whisking until smooth.

4. Add the rest of the S'WEEET! all at once and whisk again until smooth.

5. For a fluffier frosting, refrigerate until cool enough to whip.

You can use a hand-held mixer, but it's easier with a stand mixer.

Frosts 12 cupcakes, 1 cake layer, or 2 - 6" cakes.


While the FDA has recently re-classified IMO as a 'non-digestible carbohydrate' rather than a fiber, studies show that it creates a very modest rise, if any, in blood sugar levels. It is generally very well tolerated and does not cause digestive upset in most people as erythritol, xylitol and many other sweeteners do. Our IMO is derived from the starch of the cassava plant (tapioca) and is blended with pure monk fruit for more sweetness.


We've tested many sugar substitutes with our recipes and we can honestly say the S'WEEET! performs more closely to sugar in baked goods than all the others we tested.

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